Another grilled cheese! I made this for National Grilled Cheese day. It worked out really well because now ripe blueberries are starting to appear in stores and they are on sale. All the flavors work well together. Even the American cheese. As a matter of fact, the super meltiness of the American cheese keeps the blueberries from falling out of the sandwich when you flip it. And the honey, aside from tasting awesome, also helps the blueberries stick to the bread before the cheese melts. This makes a great dessert or breakfast grilled cheese.
Ingredients
- 2 slices white bread
- clover honey
- 1 slice American cheese
- 1 slice cheddar cheese
- handful of blueberries
- butter
Directions
- Pre-heat oven to 400F*
- Butter one side of each slice of bread.
- Drizzle about a teaspoon of honey on one slice of bread (non-buttered side) and apply blueberries. The honey will help them to stick. Layer a slice of American cheese on the blueberries, followed by the cheddar cheese and the other slice of bread.
- Place the sandwich, buttered side down, in a cast iron skillet over medium heat. Cook 1-3 minutes until cheese starts to melt and bread toasts, then flip and repeat on the other side.
- Transfer the sandwich into the oven, (or place on your now hot cyookie sheet!)
- Bake about 5 minutes. The blueberries will start to roast.
- Slice, admire the purplish roasted blueberry juice and cheese pull, then devour.
*If you don’t have a cast iron skillet, or don’t want to use one, place a baking/cookie sheet in the oven at this point. Let it get hot!
Serves 1
breakfastofchamps 